Vegetarian Sausage Pasta Bake




Health benefits:

This meal is an end of week staple when you have a bunch of different vegetables left over from the week that just need using up. For this recipe we used red onions and red peppers alongside tinned tomatoes and a mixture of different herbs.

Depending on the veg you use, having a mixture is a great way to increase the number of plants you have eaten in the week. Don’t forget that each different herb and spice you use counts towards your weekly total. We also used vegetarian sausages in this recipe, but you can bulk this meal out with whatever you have and want. Sausages are not essential as this meal would be just as tasty packed full of different veggies and finished off with cheese. Opting for wholewheat pasta would also increase the fibre content of this recipe. Why not save some leftovers for the next day. Reheating pasta would produce resistant starch in the pasta which also acts as dietary fibre.


  • 4-6 vegetarian sausages
  • 1 x 400g tin of tomatoes
  • 1 large red pepper
  • 1 medium red omion
  • 30g fresh basil
  • 1 ball of fresh mozzerella (or cheese of choice)
  • 1 tbsp extra virgin olive oil
  • 180g pasta of choice, dry
  • 1 pinch and salt and pepper
  • 1 tbsp mixed herbs
  • 1 tbsp chopped garlic ( we used Very Lazy chopped garlic)


  1. Pre-heat oven to 180 degrees
  2. Place sausages in a baking dish and cook in over per packet instructions
  3. Bring water to boil and cook pasta as per packet instructions
  4. Chop red pepper, red onion and garlic and add to pan with olive oil
  5. Add tinned tomatoes and mixed herbs to the pan
  6. Stir through the peppers and onions until all combined
  7. Once sausages are cooked, remove baking dish from oven and chop up the sausages
  8. Add the pasta, tomato sauce and chopped sausages to the baking dish
  9. Mix altogether with fresh basil
  10. Top with cheese of choice

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